Murgh Musallam


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Murg Musallam is a typical North-west Indian chicken or murg recipe which is a favorite among all non-veg lovers. An easy recipe of preparing lip smacking murg masallam which can be relished with roti or naan.

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1 whole chicken, cleaned and washed thoroughly
2 tbsp ghee
2 cups water
1/2 kg curds (dahi), beaten to a creamy consistency
4 large onions, sliced and fried till golden brown for garnish

For paste
1 tbsp poppy seeds (khus-khus)
8 sticks of cinnamon (dalchini)
1 tbsp cumin seeds (jeera)
1 tbsp caraway seeds (shahjeera)
10 black peppercorns (kalimirch)
2 large black cardamoms (badi elaichi)
7 cardamoms (elaichi)
7 cloves (laung / lavang)
A 4-inch piece fresh ginger (adrak)
a whole garlic (lehsun)
6 to 8 whole red chillies
salt to taste


  1. Grind the spices into a paste. chop up the heart, liver, into small pieces. marinate the whole chicken by smearing the ground masala, both inside, as well as outside the chicken as well as on the chopped up heart, liver for at least 1 hour.
  2. In a vessel, large enough to hold the chicken, heat the ghee. pour in the marinade and chicken, and fry till well browned. add water and cook covered till tender. add the yoghurt, salt and golden fried onions. simmer for 10 minutes more.
  3. Serve hot with naan.
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This recipe was contributed by zerinb on 03 Nov 2003

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